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Vietnamese Rice Noodle Salad with Chicken Pressure Cooker Recipe

This refreshing Vietnamese rice noodle salad with chicken is full of zingy herbs, crisp veggies, and juicy pressure-cooked chicken—perfect for a light yet satisfying meal.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 466 kcal

Equipment

  • 1 Mixing bowl for marinade and dressing
  • 1 Skillet or frying pan for searing chicken
  • 1 Colander for rinsing noodles

Ingredients
  

For the chicken & marinade

  • 1 pound Chicken thighs boneless, skinless
  • 2 cloves Garlic minced
  • 1 Lime juiced
  • 2 tablespoons Fish sauce
  • 1 tablespoon Soy sauce
  • 2 tablespoons Brown sugar
  • 1 tablespoon Vegetable oil

For the Nuoc Cham dressing

  • 3 cloves Garlic minced
  • 1 Lime juiced
  • 2 tablespoons Rice vinegar or white vinegar
  • ¼ cup Fish sauce
  • 3 tablespoons Sugar
  • 1 Red chili de-seeded and sliced, or 2 teaspoon chili garlic sauce
  • ½ cup Cold water

To assemble the bowl

  • 7 ounces Dried rice vermicelli noodles
  • 2 cups Bean sprouts
  • 1 large Carrot julienned
  • 1 Seedless cucumber julienned
  • 6 leaves Romaine lettuce finely julienned
  • Mint to taste
  • Cilantro to taste

Instructions
 

Instructions

  • Combine chicken thighs with garlic, lime juice, fish sauce, soy sauce, and brown sugar in a bowl. Let marinate at room temperature for 30 minutes to 1 hour.
  • Combine all Nuoc Cham dressing ingredients in a bowl and stir until sugar dissolves. Adjust flavor as desired.
  • Boil rice vermicelli noodles according to package directions. Drain and rinse under cold running water. Set aside.
  • Heat 2 tablespoons vegetable oil in a pan over medium-high heat. Sear marinated chicken for about 4 minutes per side until cooked through. Set aside.
  • Let the cooked chicken rest before slicing it to retain juices.
  • In a large bowl, combine the cooled noodles with bean sprouts, julienned carrots and cucumbers, romaine, mint, and cilantro.
  • Top the salad with sliced chicken. Serve with Nuoc Cham dressing either at room temperature or chilled.
  • Store leftovers separately to maintain freshness.

Notes

Store chicken and noodles separately to prevent sogginess. Dress just before serving to maintain texture and flavor.